Grilled-Steak Soft Tacos

3 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Melanie J. Clarke
Yield
8 servings (serving size: 1 taco)
By Chris Schlesinger
May 2004
RECIPE BY Cooking Light

The sweet, caramelized flavor of grilled corn makes an excellent addition to steak tacos. The arugula is an unexpected topping, or you can use shredded lettuce. Omit the pepper slices for delicate palates.

Ingredients

  • 1 cup fresh lime juice (about 8 limes)
  • 1 (2-pound) flank steak, trimmed
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 6 garlic cloves, minced
  • Cooking spray
  • 4 ears shucked corn
  • 8 (8-inch) fat-free flour tortillas
  • 2 cups trimmed arugula
  • 2 cups thinly sliced red onion
  • 1 cup cilantro sprigs
  • 1 cup chopped tomato
  • 1 cup diced peeled avocado
  • 1/2 cup sliced seeded jalapeño pepper (about 4 peppers)
  • 8 lime wedges

Nutritional Information

  • Calories 397
  • Caloriesfromfat 29%
  • Fat 12.8g
  • Satfat 4.3g
  • Monofat 5.4g
  • Polyfat 1g
  • Protein 28.1g
  • Carbohydrate 34.3g
  • Fiber 6.7g
  • Cholesterol 57mg
  • Iron 3.6mg
  • Sodium 425mg
  • Calcium 56mg

How to Make It

Step 1

Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.

Step 2

Prepare grill.

Step 3

Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak.

Step 4

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Step 5

Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.

Step 6

Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, 2 tablespoons cilantro, 2 tablespoons tomato, 2 tablespoons avocado, and 1 tablespoon jalapeño. Fold tortillas in half. Serve with lime wedges.

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Ratings & Reviews

8stringfan's Review

8stringfan
August 10, 2010
I also mixed everything together, but if I was doing this for company, I'd probably keep them separate, not just so folks can pick and choose but because the whole thing gets a bit goopey...especially after a day or two of being in the fridge. Actually, this really doesn't work that well for the single cook, although I dug the use of arugula...man, I do love me some arugula. Also, for the rub, I'd leave the garlic out of the dry spice mix altogether and just rub a couple of sliced garlic halves over the steak before adding the rub, otherwise the garlic messes up the texture of the rub pretty badly, and I'd only add 1 TBSP of coriander. Oh, and just a reminder to myself and everyone else: flank steak should be cooked on high heat. Don't let those coals burn down to medium or you could end up slow cooking your flank steak into a rubbery and overcooked waste of meat.

megaelim's Review

TPJones
May 04, 2010
This is our new favorite recipe for tacos. I make it for anyone that visits during grilling season.

TPJones's Review

megaelim
January 06, 2009
This was delicious, I will definitely make it again. I followed one of the reviews and mixed all the toppings - corn, tomatoes, onion, etc - into a kind of salsa. I had to use canned corn, so I grilled the steak inside in a grill pan, then dumped the corn into the grill pan after the steak was done. I'll try this again in the summer with fresh corn.
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